What is Rotisserie cooking?
Rotisserie cooking is a method of roasting meat where it is skewered on a spit (a long rod) and slowly rotated over or next to a heat source. The constant turning allows the meat to cook evenly on all sides, while it bastes itself in its own juices—resulting in tender, flavorful, and often crispy results.
🔄 Key Features of Rotisserie Cooking:
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Spit rotation: The meat spins continuously, promoting even browning and heat distribution.
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Self-basting: Natural juices keep the meat moist as they move over the surface during rotation.
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Slow roasting: Typically done at moderate temperatures for extended periods, allowing deep, thorough cooking.
🔥 Heat Sources Used:
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Traditional: Open flame (charcoal or wood), gas burners, or electric heating elements.
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Modern: Electric ovens with a rotisserie function (often with convection).
🍗 Best Meats for Rotisserie:
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Whole chicken 🐔 (the classic!)
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Pork roast
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Leg of lamb
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Beef roast
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Turkey
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Duck
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Even shawarma or gyros (in vertical rotisserie style)
✅ Benefits:
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Even cooking
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Crispy, golden exterior
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Juicy interior
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Great visual presentation